3/4 C Almond Flour
3/4 C Coconut Flour
1/2 C coconut oil
1/2 C Coconut milk
1/8 maple syrup (could use raw honey or agave)
3 organic eggs
1 tsp baking powder
1/2 C coco powder
12 tsp nut/seed butter (I used sunflower seed, but almond or cashew would work)
Mix together all ingredients except nut butter.
Divide batter in half and divide one of the halves into the bottom of 12 greased muffin tins.
Use the back of the spoon to make an indent into the bottom.
Spoon about 1 tsp of nut butter into the indent made in each muffin tin.
Using the other half of the muffin batter, cover the 12 muffins with muffin batter and gently squeeze edges together to seal in the nut butter.
Bake at 350 for 20-25 minutes. Let muffins cool in pan and enjoy.